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Beef in Pita


Beef in Pita Bread with Yogurt


11/2 lbs. Beef flank steak
4 tbsp. Olive oil
2 1/2 tsp. Minced garlic
1 tsp. Dried oregano
1 cup Dry red wine
1/2 tsp. Sea salt
dash Ground black pepper
2 tbsp. Margarine
6 whole Pita bread
3 1/2 cup Chopped lettuce
1 1/2 cup Cucumber, peeled, seeded and diced
2 cup Chopped tomatoes
1 1/2 cup Plain yogurt

Combine and mix the wine, oil, garlic, oregano, salt, and pepper, and cut steak into strips, 2-inches by 1/4-inch wide, or the thinner the better.

Pour wine and marinade over beef strips, and let stand for 1 hour at room temperature.

Drain meat strips and cook in two batches, in hot butter, stirring, for 3 minutes or until brown on all sides.

Serve meat in a hot tray to keep warm and open one end of pita to make a pocket.

Set out dishes of lettuce, tomato, cucumber, and yogurt.

Allow each individual to fill their own pita

Serve 6 people.



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Last modified: May 26, 2003